Old-World Rye Bread
Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts.
Prep time:
Cook time:
Serving size: 2
Calories per serving: 980
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 980
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm water (110∞ to 115∞)
1/2 cup molasses
6 tablespoons butter, softened
2 cups rye flour
1/4 cup baking cocoa
2 tablespoons caraway seeds
2 teaspoons salt
3 1/2 to 4 cups all-purpose flour
cornmeal
Directions:
In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° until bread sounds hollow when tapped, 35-40 minutes. Remove from pans to wire racks to cool.
Source: tasteofhome.com
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° until bread sounds hollow when tapped, 35-40 minutes. Remove from pans to wire racks to cool.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
